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Author Notes: I was born & raised in McAllen on the Texas/Mexico border. When I was in high school, the thing to do on Saturday night was to go to Reynosa to have drinks at Trevino's then dancing at Eddie's. They played Rock & Roll and never carded ANYBODY. Late night we would stumble out of the club where there was a strategically parked taqueria selling varios types of tacos. The most popular was "tacos de lengua" but in my youth there wasn't a chance in hell that I would eat that (though my father cooked tongue and I would often find one in the fridge just lying on a plate). I have expanded my horizons since then, but have never cooked tongue until now (thanks to the encouragement of a friend at work who's from Brownsville and the food52 recipe contests). I served this with a cilantro sour cream which is not at all what you'd get on the street in Reynosa. They might have offered grilled onions and some salsa-definitely no frills. —nannydeb
- 1 1-2 pounds beef tongue
- 1/2 yellow onion, corsely chopped
- 1 fresh jalapeno, cut in half
- 3 cloves garlic, whole
- 1 stalk celery, coarsely chopped
- 1 teaspoon cumin seed, slightly crushed
- 1 teaspoon salt
- 1 bottle Negra Modelo
- sliced bell pepper and onions, optional
- corn and/or flour tortillas, warmed
- 2 tablespoons olive oil
- Preheat the oven to 325 degrees.
- Place the tongue in a cast iron dutch oven with the rest of the ingredients. Add enough water to about the halfway point on the tongue. Bring it to a boil.
- Cover the pot and bake in the oven for about 3-3 1/2 hours or until fork tender. I flipped mine half way through. Set aside to cool a bit.
- Once cool enough to handle, remove the outer layer of skin and slice thinly.
- In a large skillet, heat the olive oil over medium high heat. Cook the sliced tongue with the peppers and onions until browned, about 3-5 minutes.
- Serve on hot tortillas with cilantro sour cream, salsa and the rest of the Negra Modelo.
Cilantro Sour Cream
- 3 tablespoons fresh cilantro, minced
- 1 clove garlic, minced
- 1 fresh jalapeno, minced
- 1 tablespoon fresh lime juice
- 3/4-1 cups sour cream (depending on how potent you want it)
- salt to taste
- Toss all ingredients in the food processor and blend.
- This recipe was entered in the contest for Your Best Street Food
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.